Hola amigos! I’m a young Spanish chef thrilled to share with you the magic of Gazpacho Andaluz, a beloved chilled soup straight from the heart of Andalusia. This traditional dish is a summer favorite in Spain, blending ripe tomatoes, crisp cucumbers, and zesty peppers into a refreshing, cold soup. Drizzled with olive oil and a hint of vinegar, it’s light, healthy, and packed with flavor. Let’s cook this Spanish classic together, step by step, with a touch of my hometown pride!What You’ll Need
(Ingredients)
- 6 ripe tomatoes (the juicier, the better!)
- 1 cucumber, peeled
- 1 green bell pepper (pimiento verde)
- 1 small red onion
- 2 garlic cloves
- 2 slices of stale bread (day-old is perfect)
- 1/2 cup extra virgin olive oil (aceite de oliva)
- 2 tablespoons sherry vinegar (vinagre de Jerez) or red wine vinegar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup cold water (add more if needed)
- Optional: Hard-boiled egg or croutons for garnish
Step-by-Step Cooking Process
Step 1: Get the Veggies Ready
Let’s start with the fresh ingredients! Rinse the tomatoes, cucumber, and green pepper under cool water. Chop the tomatoes into quarters, peel the cucumber and cut it into chunks, and remove the seeds from the pepper before dicing. Peel the red onion and garlic cloves too. I love how these bright colors remind me of the markets back home in Spain!
Step 2: Soften the Bread
Take those stale bread slices and tear them into pieces. Put them in a bowl and add a splash of cold water to soak for about 5 minutes. This bread is key to giving Gazpacho Andaluz its silky texture—my mamá (mom) swears by it!
Step 3: Blend Everything Together
Now, grab your blender or food processor. Toss in the soaked bread (squeeze out extra water), tomatoes, cucumber, green pepper, onion, and garlic. Blend until it’s smooth and creamy. If it feels too thick, add a little cold water to thin it out—just a little at a time.
Step 4: Add the Flavor Boosters
Pour in the extra virgin olive oil and sherry vinegar. These are the heart of the dish—olive oil brings richness, and vinegar adds a tangy zing. Sprinkle in the salt and pepper, then blend for another minute. Taste it and tweak the seasoning if you like. I always take a moment to savor the aroma—it’s like a hug from Spain!
Step 5: Chill to Perfection
Pour your gazpacho into a large bowl or pitcher, cover it, and pop it in the fridge for at least 2 hours. The cold temperature is what makes this dish special, and letting it sit helps the flavors come together beautifully.
Step 6: Serve with a Smile
When it’s time to eat, give it a quick stir. Ladle it into bowls or glasses—some of my friends even sip it like a cold drink! Add a sprinkle of chopped hard-boiled egg or croutons on top if you’re feeling fancy. Serve it up with love, and enjoy this taste of Andalusia!
Tips from a Spanish Chef
- Pick the ripest tomatoes you can find—straight from the garden is best, like we do in Spain!
- For a bit of texture, save some diced veggies to stir in before chilling.
- Make a big batch—it tastes even better the next day!
Nutrition and Prep Time
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no cooking needed!)
- Chill Time: 2 hours
- Servings: 4-6
Nutritional Info (per serving, approx.):
- Calories: 180
- Fat: 14g (mostly from healthy olive oil)
- Carbohydrates: 12g
- Protein: 2g
- Vitamins: Rich in Vitamin C and A from tomatoes and peppers
- This dish is low-calorie, vegan-friendly, and loaded with antioxidants—ideal for a nutritious, light meal!
Gazpacho Andaluz is more than just a recipe to me; it’s a piece of my Spanish soul. I hope you have fun making it and love eating it as much as I do.
